INGREDIENTS ¾ cups frozen Florida orange juice concentrate, thawed 2 large mangoes, peeled and chopped 2 cups pineapple or lemon sherbet 1 ½ cups milk 1 teaspoon vanilla extract PREPARATION In a blender container combine thawed concentrate and mangoes. Cover and blend until mixture is smooth. Add sherbet, mild, and vanilla; cover and blend until smooth. Serve immediately in tall glasses with straws. If desired, garnish with Florida orange slices and edible flowers. YIELD:  5 servings.

INGREDIENTS 5 or 6 Hale oranges 1 quart rum or brandy 1 cup sugar PREPARATION Squeeze juice from oranges to make 2 cups; strain juice. Reserve. Coarsely chop remains of 2 ½ oranges. In small saucepan, combine chopped orange and enough water to cover. Cover pan, bring to boiling. Drain, rinse orange with cold water.  In large bottle, combine strained orange juice, rum, sugar and chopped orange. Cover; shake well. After 8 hours, stain and discard chopped orange. Cover; store at room temperature 4 days. Shake occasionally. Serve over ice in old fashioned glasses. YIELD: approximately 6 ½ cups